This Easy Crockpot Potato Soup is creamy, comforting, and loaded with tender potatoes, savory ground beef, vegetables, and melted cheddar cheese. It’s an effortless slow cooker dinner that’s perfect for busy weeknights or chilly days.
Easy Crockpot Potato Soup
This Easy Crockpot Potato Soup is creamy, hearty, and loaded with potatoes, ground beef, cheddar cheese, and simple ingredients. Perfect comfort food.
Ingredients
Method
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess grease.
- Transfer the cooked beef to the slow cooker.
- Add the diced potatoes, onion, celery, garlic, chicken broth, thyme, parsley, smoked paprika, salt, and pepper.
- Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the potatoes are tender.
- Mix the cornstarch with the cold water until smooth.
- Stir the cornstarch slurry into the soup along with the heavy cream.
- Add the shredded cheddar cheese and stir until melted.
- Cover and cook for another 20 to 30 minutes, until the soup has thickened.
- Taste and adjust the seasoning if needed.
- Garnish with chopped parsley before serving.
Notes
- Yukon Gold potatoes create the creamiest texture.
- Browning the beef first adds extra flavor.
- Stir the soup gently after adding the cheese to prevent sticking.
- Mash a few potatoes if you’d like an even thicker soup.
- Freshly shredded cheese melts much better than pre-shredded cheese.
Variations
- Add cooked bacon for extra smoky flavor.
- Use Italian sausage instead of ground beef.
- Stir in frozen corn during the last 30 minutes.
- Add chopped carrots for extra vegetables.
- Top with sour cream and green onions before serving.
Serving Suggestions
- Serve with crusty bread.
- Pair with garlic bread.
- Enjoy with a simple green salad.
- Serve with buttery biscuits.
- Top with extra cheddar cheese and crispy bacon.
Tips
- Cut the potatoes into evenly sized pieces for consistent cooking.
- Don’t boil the soup after adding the cream.
- Use low-sodium broth to better control the salt level.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat gently over low heat while stirring occasionally.
Prep Time, Cook Time, and Total Time
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings
Serves: 6
Nutrition Information (Approximate Per Serving)
- Calories: 470
- Protein: 23g
- Carbohydrates: 28g
- Fat: 29g
- Sodium: 760mg
FAQs
Can I make this potato soup without ground beef?
- Yes. Simply omit the ground beef for a vegetarian version or replace it with cooked shredded chicken or turkey.
Can I use frozen diced potatoes?
- Yes. Frozen diced potatoes work well and help reduce prep time.
How can I make the soup thicker?
- Mash some of the cooked potatoes or add a little more cornstarch slurry until you reach your desired consistency.
Can I freeze this soup?
- Cream-based soups can separate slightly after freezing. It’s best enjoyed fresh, but it can be frozen for up to 2 months and reheated gently while stirring.
What potatoes are best for crockpot potato soup?
- Yukon Gold potatoes provide a creamy texture, while Russet potatoes make a thicker soup because they break down more during cooking.
Can I make this soup ahead of time?
- Absolutely. The flavors become even better the next day, making it perfect for meal prep.
Conclusion
This Easy Crockpot Potato Soup is rich, creamy, and packed with hearty ingredients that make every bowl satisfying. With simple pantry staples and minimal prep, it’s a comforting slow cooker recipe the whole family will love.
